Position Job Summary : Prepares and cook according to recipes, quality and presentation standards, and food prep checklist. Prepare ingredients for cooking, including portioning, chopping and storing food before use. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures.
Check and ensure correct temperatures of kitchen appliances and food and report issues to seniors or Management. Wash and disinfect kitchen area; set up and break down station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions serve throughout the shift.
KEY PERFORMANCE ELEMENTS / ESSENTIAL FUNCTIONS:
• To maintain a high standard of specified work in accordance with Executive Chef Instructions.
• To prepare, cook and serve food delegated as your responsibilities, ensuring that the highest quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef.
• To monitor stocks movement and be responsible for ordering your section in coordination with the In charge.
• To support in achieving food cost, kitchen standard and overall objective in your section.
• To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to Senior Chef.
• To keep high standards of personal hygiene, clean uniform and overall camaderie.
• To adhere to company procedures in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained.
• To work as directed on station of assignment under the supervision of Chef in Charge.
• To assist with acceptance and storage of deliveries and that all relevant company procedures are adhered.
• To be punctual for work and report directly to the Manager on duty on arrival in the kitchen.
• To have an understanding of menu planning, the implementation of stocks controls, the importance of good stocks management, and how this enables the kitchen to meet gross profit.
• To be familiar with opening and closing procedures of the kitchen and carry them out as rotated.
• To be aware of and comply with legislative requirements regarding work place such as health and safety, hygiene, fire prevention, etc.
• To carry out and assist in the smooth running operations of Kitchen.
• Proper food rotation- first in- first out.
• Follow all kitchen regulations as outlined and directed.
Walk In Interviews
Position: – With Italian concept experienced only as Cook/CDP
Date: (July 01, 2019)
Timing: 12:00- 03:00 PM
Office Address:
3rd Floor MSQ Regus Building, Abu Shagarah, Sharjah
(same building of 2XL Furniture Shop, beside Sharjah Megamall)
